Sunday: Pizza, pizza fondue, breadsticks
Monday: Bacon Ranch Chicken and Rice bake
Tuesday: Burrito soup
Wednesday: Chili mac casserole
Thursday: French dip sandwiches
Saturday: Baked spaghetti
Archive for January, 2010
Who doesn’t love tacos? I think I could eat tacos every day if I would let myself! Every now and then, I’ll get a craving for tacos using meat other than ground beef. During one of those days, I came across this recipe, and I thought it would be great to serve in tacos! I had bought some pork tenderloin when it was on sale, so I quickly worked this dish into our meal plan.
This recipe turned out great. The flavors were great, and the meat was so juicy. If you like tacos as much as I do, you should definitely give these a try!
Place roast in bottom of the crockpot. Season with salt. Place garlic and green chiles on top. Cover with taco sauce. Pour about 1/2 cup water around the edges of the roast. (Note: You may not need 1/2 cup, because after cooking, there was quite a bit of liquid left. Next time, I’ll probably only use about 1/4 cup.)
Cook on low for 7 hours. At end of cook time, remove roast from crockpot and shred. (At this point, drain some — but not all — of the liquid in the crockpot, if necessary.) Return shredded meat to crockpot and let sit for about 15 minutes, so that it can absorb some of the liquid.
Serve on tortilla shells with your favorite taco toppings. Enjoy!
Source: 365 Days of Slow Cooking
I love soup in the winter. Whenever temperatures plummet, I get a craving for a nice, hot bowl of soup or chili. At the end of last week, we had a snowstorm that dumped about 4-5 inches on us, and it was the perfect day for this recipe! I added some crushed crackers to my bowl, which made it even better. I definitely recommend you try this recipe on a cold day!
2 lbs. red potatoes, cubed into half-inch pieces
1 cup chopped carrots
1 medium onion, chopped
3 cups chicken broth
1/2 tsp. salt
1 cup milk (I used skim)
1/4 tsp. pepper
2 cups shredded cheddar cheese (next time I will use less, maybe 1 1/2 cups)
Place potatoes, carrots, onion, broth and salt in crockpot. Cook on low for 6-8 hours. At end of cook time, stir in milk and pepper. Cover and cook on high for 15 minutes. Turn off crockpot, add cheese, and stir until melted.
Shared on Eat at Home Cooks
I found this recipe on allrecipes.com, and it caught my eye by how many positive reviews it received! It sounded good to me, and also pretty easy, so I added it to our meal plan. These sandwiches, as I expected, were delicious! I just love how tender meat is after it’s been cooking in the crockpot all day, and the seasonings added such a nice touch. I definitely recommend these!
I halved the following recipe, because I didn’t want too many leftovers, but it still made about 6 servings.
3 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 tsp. parsley
1 tsp. onion powder
1 bay leaf
1 pkg. Italian salad dressing mix
1 5 lb. rump roast (mine was 2 lbs.)
In a small saucepan, combine water, all the seasonings, and the salad dressing mix. Stir well, and bring to a boil. Put the roast in your crockpot, and pour the mixture over it. Cover and cook on low for 10-12 hours, or on high for 4-5. Remove bay leaf and shred meat. Serve on hoagie buns and enjoy!